FEAST BRUNEI

Written by root. Posted in BEST OF BRUNEI

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Published on March 09, 2018 with No Comments

Brunei’s best at Brunei Gastronomy Week.

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Fresh off the success of last year’s Brunei Gastronomy Week, the Tourism Development Department under the Ministry of Primary Resources and Tourism once again hosted Brunei Gastronomy Week 2018 with success. And similar to last year, the event was in conjunction with Brunei Darussalam’s 34th National Day celebrations, from 23 February to
11 March, 2018.

Hotels and restaurants throughout Brunei, including airlines, travel agents, hospitality schools and various private sectors participated in promoting Brunei’s culinary skills and signature dishes to local foodies as well as foreign visitors to the country.

At the Radisson Hotel Brunei Darussalam, a new exclusive menu was curated specifically to mark the Week, which highlighted foods wrapped in banana leaves. Banana leaves, easily found locally and in Southeast Asian countries, have historically been used to improve and add another flavour profile to foods, both sweet and savoury. Foods wrapped in banana leaves parcels can then be smoked, steamed, baked or grilled, infusing them with the subtle grassy aroma of the leaves. The parcels also seal in moisture, giving foods wrapped in the leaves a more delicate flavour and texture.

Bruneian cuisines that are typically wrapped in banana leaves include Pais Daging, Pais Udang and Pais Ikan. The “pais” refers to the marinade that coats the meat or seafood, usually from the blended mixture of aromatics of garlic, red onions and chilies and further flavoured with turmeric leaves. The parcels are then grilled, barbequed or steamed.

Guests dining at Radisson Hotel tucked into meals of fish and beef wrapped in banana leaves. In addition, the culinary team headed by Executive Chef Devesh Debral had elevated many local dishes to give guests a new experience of Brunei cuisine. These included Turmeric Beef Kedayan-style, Chicken Ballotine Kunyit Cabbage Parcels with Buttered Arancini (rice balls) and Long Bean Fricassee, and Angus Tenderloin Rendang with Nasi Lemak Roll, Cucumber Pickle, Peanut Crumble and Sambal Belacan.

Local sweets and desserts too received a sophisticated makeover. Kek Batik, a Hari Raya favourite in Brunei, made of rich tea biscuits and malt batter, received a ‘Radisson’ touch with Oreo cookies and Red Velvet mix flavoured with pandan. Badak Berendam, a less than graceful name given to the delicious glutinous rice balls filled with palm sugar bathed in a rich soup of coconut cream, had an interesting presentation. Though translated in English to mean “Soaking Rhino”, Radisson’s glutinous rice balls were elegantly filled with butterscotch syrup and finished off with a coconut emulsion mousse.

The recent Brunei Gastronomy Week successfully celebrated and created more awareness on the wide range of flavours Brunei’s traditional cuisine has to offer. This year, the fest had also offered food and delicacies from Brunei’s ethnic groups in the four districts to create a wider appeal.

Other stakeholders that participated in the event included Royal Brunei Airlines, Royal Brunei Catering, School of Hospitality and Tourism, Institute of Brunei Technical Education (IBTE) Sultan Saiful Rijal Campus, The Brunei Hotel, The Empire Hotel and Country Club, The Rizqun International Hotel, V-Plaza Hotel and Sumbiling Eco Village.

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